Langoustine Tails


  • 1 lb. Langoustine Tails, peeled and deveined
  • 2 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1 tbsp. tomato paste
  • 1/4 cup heavy cream
  • 1 tbsp. fresh parsley, chopped
  • Salt and pepper to taste
  • Lemon wedges, for serving


  1. In a large skillet over medium heat, melt the butter.

  2. Add the garlic and sauté for about 30 seconds, or until fragrant.

  3. Add the langoustine tails to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and are slightly browned.

  4. Pour in the white wine and chicken broth and let it simmer for about 2-3 minutes, or until the liquid has reduced by half.

  5. Add the tomato paste and heavy cream, and stir until well combined.

  6. Let the sauce simmer for a few more minutes, or until it thickens slightly.

  7. Season with salt and pepper to taste.

  8. Remove from heat and sprinkle with fresh parsley.

  9. Serve hot with lemon wedges on the side.

This dish is simple to make but has complex flavors, with a creamy and tangy sauce that pairs perfectly with the sweet and succulent langoustine tails. Serve it with some crusty bread to soak up the sauce, or over a bed of rice or pasta. Enjoy!